Festive Layered Salad

• 1 c. small macaroni shells
• 4 c. shredded romaine lettuce
• 4 carrots, pared and cut into 2-inch sticks
• 1 (10 oz.) pkg. frozen green peas, thawed
• 1 small red onion, cut up into rings
• 1/2 lb. cooked ham, cut up into 1/2-inch cubes
• 1/2 c. shredded Swiss cheese
• 1 1/2 c. mayonnaise
• 2 hard-cooked eggs, cut into wedges
• 2 Tbsp. fresh dill or 1 1/2 tsp. dill weed

1. Cook macaroni shell.
2. Drain.
3. Cool to room temperature.
4. Place lettuce in an even layer in bottom of 3-quart clear glass bowl. Arrange carrot sticks in an even layer over lettuce.
5. Cover with a layer of macaroni, then peas, onion and ham.
6. Sprinkle top with Swiss cheese.
7. Combine mayonnaise and dill in small bowl.
8. Mound the dressing in the center of the salad.
9. Arrange egg wedges around the dressing.
10. Cover.
11. Chill.
12. Just before serving, toss well to coat.

macaroni, shredded romaine lettuce, carrots, frozen green peas, red onion, ham, swiss cheese, mayonnaise, eggs, fresh dill

Taken from www.cookbooks.com/Recipe-Details.aspx?id=838882 (may not work)